NOWHERE, perhaps, does the art of the cook display itself more than in the preparation and serving of entree dishes. Such dishes are, on the whole, difficult of preparation and require at all times a certain degree of care.

Many entrees may be made from cold meats and vegetables left from previous meals. See some of the recipes in this chapter, others in the chapter, "Left-Overs."

Beef Kromeskies

1 tablespoon butter

1 tablespoon flour

1 cup milk

1 pint cold beef

1 teaspoon salt Dash of pepper 1 tablespoon parsley 1 teaspoon onion juice

Melt the butter; add the flour; then the milk gradually, stirring to prevent lumps. Cook until it thickens; mix in the chopped beef and seasonings and set aside to cool. When cool form into small cylinders- dip each in fritter batter and fry in smoking hot fat.

Roman Gnocchi

cup butter

cup flour

cup cornstarch

2 cups milk 2 egg yolks cup grated cheese

Melt the butter and cook the cornstarch and flour in it without browning. Add the milk and cook three minutes, stirring constantly. Add the yolks and a half cup of cheese; pour into a shallow buttered pan and cool; cut into squares; place on a shallow dish; sprinkle with the remaining cheese and brown in the oven.


Roll puff-paste into oblong pieces three by four inches; put a spoonful of creamed chicken, sweetbreads or mushrooms on one side; fold over and press the edges together, moistening slightly to make the edges stick. Brush with beaten egg and bake until a delicate brown.

Chicken A La King

1 cup chicken, cubed

2 mushrooms 1/4 green pepper

1 tablespoon butter 1 tablespoons flour

cup chicken broth cup cream Salt and paprika to taste teaspoon lemon juice 1 egg yolk

Cook mushrooms and pepper in tablespoonful butter; melt rest of butter; remove from heat; add flour and stir until smooth; add stock and cream and return to fire; when boiling add other ingredients with egg yolk last. Serve on toast and garnish with parsley.

Chicken A La Crane

1 cup cold chicken 1 cup boiled mushrooms

1 cup cream sauce

Cut the chicken into small cubes; add the mushrooms, quartered; stir all into the cream sauce; heat thoroughly and serve in patty shells or patty cups.

Chicken Patties

2 cups cold chicken Grated nutmeg

1 cup cream sauce

Cut the chicken into small cubes; add a little grated nutmeg; stir into the cream sauce; heat thoroughly and serve in patty shells or patty cups.

Meat Patties

Meat patties of various kinds may be made according to the recipe for chicken patties.

Ham Patties

1 cup cold chopped ham cup fine bread crumbs 1 tablespoon butter

1/2 teaspoon salt teaspoon pepper 1 cup milk

Mix the ingredients thoroughly and put a layer in the bottom of buttered patty cups. Break an egg over the top of each; dust with pepper and salt; cover with fine bread or cracker crumbs and bake about eight minutes in a quick oven.

Patty Shells

Follow the directions for making puff-paste. One half pound of flour will make about six patty shells.

Roll the paste to a thickness of one fourth inch; stamp out with a large round cutter and cut the centers from half of the rounds. Lay the rings thus made on the whole rounds, pressing them down so that they will stick together. In cold weather it may be necessary to wet the top of the large rounds near the edge to make sure that the rings will not slip. If deeper patty shells are wished two or three rings may be placed on top of the rounds instead of one.

Have the oven as hot as for baking white bread. The shells should rise in ten minutes and then take twenty minutes longer to bake through and brown. There will usually be a little soft dough left in the center. This should be carefully removed with a fork.


Roll puff-paste one half inch thick and from it cut out two large ovals, using a sharp knife first dipped in flour. Place it on a shallow baking tin; cut a smaller oval from the second piece and lay the ring on the first, moistening slightly so that the two will stick together when baked. Roll out the piece cut from the second oval until it is the size of the others and bake in a separate pan as a cover for the vol-au-vent. Bake in a hot oven, covering with paper after the first fifteen minutes. It will require three quarters of an hour or longer; and unless baked thoroughly the crust will fall in cooling. When ready to use, reheat and fill with creamed oysters or game; or for dessert fill with sugared fruit and serve with whipped cream.

Salmi Of Game

1 cup brown sauce

6 mushrooms

1 cup cooked duck

1 teaspoon catsup

teaspoon lemon juice

teaspoon onion juice

Salt and pepper

Stir the game and mushrooms into the brown sauce and cook until thoroughly heated. When ready to serve add catsup, onion and lemon and season with salt and pepper.

Curried Rabbit

1 cup chopped cold rabbit teaspoon onion juice

1 cup brown sauce 1 teaspoon curry powder

Add the rabbit meat to the brown sauce; cook until thoroughly heated; season and serve in a border of rice.